Hanger steak with Italian salsa verde

Wild Greens and Sardines focuses on clean, simple, seasonal flavors that highlight nature at its best. My cooking is largely based upon what I find at farmers’ markets and is inspired by travels near and far. I love going to the market a...

Amp up your beef with herbs

Herb-rich Italian salsa verde with a little kick is a perfect topping for a tender, juicy hanger steak.

Amp up your beef with herbs

Herb-rich Italian salsa verde with a little kick is a perfect topping for a tender, juicy hanger steak.

Hanger steak is known for its flavor and is similar to flank steak. If you can't find hanger steak, substitute any cut of beef. Italian salsa verde also makes a delicious topping for fish, chicken or roasted vegetables.

Hanger steak with Italian salsa verde recipe

Serves 4-6

Ingredients:

For the salsa verde

1 cup coarsely chopped fresh flat-leaf parsley

1 tablespoon fresh rosemary, chopped

1 anchovy packed in salt, rinsed

1 clove garlic, roughly chopped

1 tablespoon salt-packed capers, rinsed and drained

3/4 cup extra-virgin olive oil

1 serrano pepper, minced

Freshly ground black pepper

1/2 lemon

For the steak

1 hanger steak, cleaned and trimmed

Sea salt

Freshly ground black pepper

1 tablespoon olive oil

Directions:

For the salsa verde

In a food processor, add the parsley, rosemary, anchovy, garlic and capers. Pulse until ingredients are well combined. Add the olive oil, serrano, pepper to taste, and a big squeeze of lemon juice. Pulse until oil is well incorporated. Taste for seasoning and adjust as needed with more pepper or lemon juice.

Use immediately or store in refrigerator. Salsa verde will keep for a few days in the refrigerator. Bring to room temperature before serving.

For the steak

Bring the steak to room temperature, about 20 minutes.

Season both sides generously with salt and pepper.

Heat a large skillet over high heat. Add the oil. When the oil is hot, place the steak in the skillet. Cook for 5-6 minutes, flip and cook for another 5-6 minutes for medium rare.